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greatest sweet
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so quit the test
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welcome to great tastes at green
building supply we're live as we are
every first Tuesday
I am totally bookended by Kathy Dubois
hi hi Steven
so no isn't that cool you don't have to
like closer closer right yeah this is my
son Jacob boss hi hi dad thanks so much
for having me oh I'm great to be here I
just want to say one thing he brought
some Indian he lives in Bloomington
Indiana and he brought some Indian food
that he had made the so we had it last
night and that was Monday so he brought
this food that he made on Sunday I made
an exception and ate leftovers and it
was unbelievable yeah it was fantastic
listen no I don't yeah it was great yeah
I really was yeah absolutely fantastic
so what could be better yeah so we're
gonna talk about that my friends are
always my friends are always really
amazed when I make paneer for them they
think that it's so fancy and so
challenging but of course once you show
them how simple it is it's an amazing
kind of little trick that you can do
when you're entertaining is to make
fresh cheese at home yeah you know one
thing I forgot to do is to remind you
everybody to turn their cell phones off
and especially the co-host since she had
hers I did that on purpose
everybody would write but you have to
wait till the microphones in front of
you because otherwise it won't work I'll
do my best
so we are going to kind of have a lot of
fun playing with summer stuff so that
you guys can have great 4th of July
picnic food and we've done some of the
stuff before but it never grows old and
we're going to do a kind of a little bit
of different take on it and actually the
three of us have three different takes
on it but since Kathy made the main in
the main course she gets to have her
take first and then Jacob and I are
going to talk about our little ideas
about how to how to change things up a
bit
right okay Jake go get the get what I
made okay go ahead yeah go get what you
made
we have so we have a lot of really
different foods plan we have condiment
this is quick onion pickle that tell you
how to make and I love refrigerator
pickles refrigerator pickles are another
thing that is easy to make and impresses
your friends when they say wow you threw
these pickles together so quickly that's
incredible
but really they're they're quite simple
and what's funny is I was gonna ask you
this question actually the reason to
impress people is because they don't
know how to cook so what would you say
what would you say is you know like the
percentage of people in their 30s that
are you know in your circle what
percentage of them do you think actually
cook almost none because graduate
students even if they know how to cook
they don't have time to do it yeah
that's that's interesting so all right
can be interesting about pickled onions
is it's not really they're not cooked so
it they are cooked technically because
they're in vinegar right just like you
know when you make when you make ceviche
right mm-hmm yeah it's cooked with the
acid all right so that's that's cool I
mean they're cooked in a certain way but
they're really cool so we've got that
and what else what are you gonna show
people up a little bit a nutburger and
it's something I've been making for a
long time and we may have even made it
on the show a number of years ago but
this was a recipe I found somewhere and
it was the recipe was for nuts white
rice cheese and chili powder and I added
a wild rice mixture and you actually
changed you dropped the white rice yeah
I took that white rice out and smoked
paprika and that's it it's very simple
just those four ingredients and I'm
actually making some rice here because
the rice has to be really hot so that it
it melts the cheese and makes a burger
so I'll show you that one that's that
Bryce is almost done and I'll show you
how that goes but that's not the basic
recipe you both have yeah we have a
little twist on it but but the thing is
that well Athena
had this discussion maybe you'll get
your perspective on this done we've
we've talked about this before we talked
about it today it's like you go to a
restaurant that has maybe their burger
restaurant and in today's marketplace
most burger restaurants have a
vegetarian burger on the menu whether
it's something they actually make or
something that they buy frozen and they
serve or whatever and it's usually
pretty bad and most the time is beans a
bean burger and I've just never been
able to understand this is so simple
it's it's like it doesn't take any
amount of time to do it's so much better
than those other burgers these are all
like much more creative people than and
we are I just don't get it why why why
aren't burgers like this you know on
menus places yeah you can't hold that no
oh you don't know the rules do you yeah
the rules are that no one touches this
Michael there'll always be his son and
the reason and the reason is it's not
I've been rebelling against your rule
since I was 10 but here's the thing you
have to understand it's not ego people
yeah I think oh he won't give up the mic
it's because Jason's strong from
Fairfield Media Center who produces the
show says don't let anybody take the mic
because there's lots of noise that goes
along with that that makes perfectly
what I wanted to say was that we should
talk a little bit about why we don't
like most restaurant veggie burgers so
we can understand why this is such a
superior alternative so for example if I
have a product that is made to perfectly
simulate a meat burger well I grew up
vegetarian so a perfectly simulated meat
burger actually is a huge turnoff to my
palate I don't want to eat something
that tastes perfectly feels perfectly
like meat that's not something that I
was raised cultured to enjoy then if
it's something like a vegetable burger
that's rich in primarily vegetable
matter like broccoli and spinach and
things like that they're typically
seasoned poorly and fall apart at a
touch you tap them they crumble you
taste them and they don't have enough
salt or they have a strong taste of iron
or a kind of bitterness to them from the
seasoning and they really
the kind of unctuous and multi-layered
appeal that something like Kathy's
Burgers brings yeah it is really
interesting now on the other hand even
though he might have been raised as a
vegetarian I really like the taste of
vegan or vegetarian burgers that mimic
try to mimic meat and there we talked
about this I think on the show there's
two basic two big guys in the in the
field two big companies in the field
impossible burger and Beyond meat right
exactly thank you Tom
so impossible burger and Beyond meat and
they both have taken widely different
approaches impossible burger genetically
modified a yeast to mimic heme which is
evidently I guess the I don't know all
the you know major stuff but it's like
the the thing in meat that gives it its
flavor and then they also now in version
two they also use genetically modified
soybeans as the next day as the biggest
ingredient in it and so you can go to
Burger King and you'll be able to get
the impossible whopper anywhere but you
really need to know what you're eating
you know because that's yeah some people
may not be interested in that kind of
thing so they've taken that one strategy
and the other company has the non-gmo
certification yeah beyond meat and
they've taken a completely different
obviously tact where they're they're
going down that road and the major
ingredient in their meat type burger is
P protein and and actually it tastes
pretty darn good and you can get that at
Carl's jr. and I don't know if there's
I'm sure other no I mean I'm talking I'm
in the fast food restaurant setting you
can get that at Carl's jr. and I don't
know there's probably some other places
but but it's there's this it's a pretty
big battle and it's the what I like
about it it's so interesting is that the
lines were are really drawn very
dramatically you know you've got this
one company that just is going all-out
with conventional food essentially and
you got this other company that has said
no we're gonna take you know we're gonna
go this non-genetically modified way so
it's kind of interesting and the only
place I've had the
possible murder was at White Castle and
it was really awful but people liked it
so anyway you have any comments as a kid
who grew up eating high vieira Hardee's
sandwiches hold the meat which were just
buns with cheese and ketchup between
them when we would travel I'm really I'm
really amazed by the fact you can get
multiple kinds of vegetarian burgers at
fast-food restaurants unfortunately I
don't like any of them
but it's incredible how far the culture
has come yeah and there are there are
other chains around that specialize in
in different types of approaches but
these are the ones that are trying to
mimic me and actually if you listen to
their marketing especially the guy from
impossible burger he he stated very
clearly from the very beginning that he
has no he doesn't care if one person
who's a vegetarian or vegan buys his
product you know he's only marketing to
people who eat meat and so it's that's
another interesting approach I think
Mary you had a question we won't be able
to hear you but I'll repeat it
Oh about meat grown in laboratories yeah
that's gonna be the one of the next big
things also right yeah so you've got
kind of both you got a lot of stuff
happening let's put it that way yeah a
lot of stuff happening personally we
like to just cook our food from things
that we know what they are and we enjoy
you know trying to get the freshest food
possible and luckily we live in a place
that that's very easy to do for the most
part even in the winter which is great
because we have an all year-round
farmers market which is fantastic and
yes I don't I don't think that I've ever
you ask to if if there if I've had that
and the answer is no I haven't had that
so but I'm sure a lot of people do make
veggie burgers with beets they like to
do it that way so that it looks red and
and also mimics meat and it's okay but
you tell me after you eat this what's
the better burger okay we'll see you
might like the beet one who might like
to be well she might but
but I bet she's I bet she liked that a
lot
you know so I know a scholar who's
produced a book-length volume on
laboratory-grown meat is there a place
where people can go to get extra
resources that we mentioned on the show
a blog or anything like that a website
we can post resources an Instagram page
a facebook where I can share a link to
the book anything like that yeah why not
you just give it to me all right I'll
give it to you yeah that's a great idea
okay so we've got a lot to cover because
we've got to do these burgers she's got
to show you how to make those we're
gonna talk about oven-roasted fries
we've got sweet potatoes and regular
potatoes we've got a really great
dessert Cathy's gonna make it an aioli
which is gonna be super on the burgers
and she's also gonna talk about a little
bit about how to make the pickles so all
that's gonna be happening on the show
but I would be remiss if I didn't
mention some of you were there we had a
fantastic event over the weekend where
there was a screening of the movie
orange RC we had two screenings one of
them was completely sold out which was
awesome and a lot of support from
businesses in town including Green
Building Supply everybody's Whole Foods
Jay Boyle gem Aaron Nate L helped me out
Brett topia already said yeah Bob
Ferguson chocolate distributor Village
Realty Aaron I said yes now they got
mentioned twice that home store
fantastic selling all the tickets taking
it takes a lot of time to do all that
frontline printing contributed some of
the some of the PR material so it was
great
it was everybody loved it you can
everybody loved the the screening pour
Mateo has screening in LA starting
Wednesday and he's trying to get his car
together right now because
soil tech thank you so much and HL yes
of course and the great thing about it
was not only was it a great event and
there were lots of people it was a lot
of fun but it raised money for the large
cupboards summer food program and Laura
: their executive director is here with
us and she I wanted her to come and talk
about some aspect of you know
contributions you can make to the Lord's
cupboard that I didn't have any idea
about and I was really excited to to
learn about that so please yeah so the
thing that I believe you're talking
about is fresh produce
we absolutely accept donations of fresh
produce and it basically goes out as
quickly as it comes in I mean we go
through we've received I've been there
for six years over those six years we've
received anywhere between 4,000 and
9,000 pounds of produce a year and it
goes there is so so little that goes bad
it just doesn't sit there long enough to
go bad and you know it's of course every
summer depending on the weather there's
something that would get way too much of
you know it's cucumbers or it zucchini
or it's tomatoes depending on what's
gone but but it all goes one way or
another so what let's say we have a
garden and we have some extra whatever
eggplant tomatoes zucchini what do we do
yep just bring it to the Lord's cupboard
Monday through Friday 1:00 to 4:00 it's
great if it can get there early in the
week because that way it doesn't sit
there over the weekend and get dried out
or anything but yeah I mean we even have
people in the community who are planting
an extra row for us we've had quite a
few kids who have planted little gardens
because they wanted to be able to do
something for the Lord's covered so
we'll take it all and even there are
some folks in town who really do some
some unusual vegetables and squashes and
stuff and we love it you know when when
folks bring things like that in we say
okay what is it and how do you cook it
and and we pass that along to our
clients and they're more than willing to
try new things so that's really that's
really terrific and I'm sure that these
type of outreach efforts go on in most
communities around the United States and
since this is
on YouTube on the Fairfield Media Center
channel you know if you're listening or
if you're watching this somewhere else
all you have to do is is there an easy
way to usually find out who handles
those kind of efforts in in particular
town yeah I mean it basically it's it's
usually gonna be as easy as calling your
local food pantry or even the the
Regional Food Bank and they would know
how to get your extra produce somewhere
will it be well it where it will be used
well fantastic and and in addition to
that the summer loaf program obviously
needs ongoing support probably for the
summer so do you want to just explain
real you know what that is yeah so the
loaf program is a program that happens
during the Fairfield Schools summer
break and it is specifically geared
toward helping feed the kiddos that are
home from school so more than half of
the kids in the Fairfield school
district qualify for free and reduced
price lunches during the school year but
those are not nearly as available during
the summer so one of my fantastic
volunteers came up with this idea ten
years ago to start up a summertime
program to help those those kids who are
eating mom and dad out of house and home
while they're home for the summer and
it's just a little extra food each week
kid-friendly food that hopefully has a
little nutrition to it and and then we
also do a small voucher that the parents
can use to go by again food we're
specific on the voucher about what they
can buy and it's you know typically
fresh things and things that have some
nutritional value and it's just a
fifteen or twenty dollar voucher that
those parents can come in and get but
you'd think we were handing them a
thousand dollars they are so excited
about that little bit of extra help so
it's expensive we do about five hundred
loaf orders each summer so it adds up
but we really believe in it thanks so
much for everything that you do all
right
yeah it's great Laura : the executive
director of the Lord's cupboard all
right we gotta get going right yeah
double me yeah
the rice is done so I'm going to just
show you how easy it is to me
burger so we prepped everything and here
is a cup of pecans and we were talking
you can use walnuts if you want you
could toast them if you want though they
get cooked in the oven there's all kinds
of different things that you could do we
think pecans and walnuts would probably
be the two best choice right and then
we've got a really nice cheddar or sharp
cheddar but again you can use whatever
cheese you want but the cheddar is
really nice
and that's Milton creameries let's see
classic I think old fashioned cheddar I
believe it is on Creamery it's great
because they're an hour away so it's
basically just local and it is a really
nice cheddar and then I'm really into
smoked paprika if everybody else is but
that I think adds a lot to that so it's
a teaspoon of that and a tablespoon of
chili powder I don't have a tablespoon
but oh this is a half a teaspoon oh you
better put more in there to put more of
that Polk paprika in there too if you
put did that yeah so so the main thing
here is that this recipe other than the
seasonings is pretty easy one cup of
nuts one cup of cheese 1 cup dry cup of
rice wild rice mix so it's 1 1 1 and 1
tablespoon of chili powder and then you
make sure your rice is hot and you just
put that in here and stir it quite a bit
and it'll it'll coagulate into a burger
and then I freeze them just for a little
bit just so because it holds them
together better so that's the basic
burger that's what you can't get much
easier than that I mean it's really
really simple and you'll you'll see how
good they're they're really good but
people do yeah that's it I mean that's
how simple really it is now the thing is
that some people are never satisfied
with recipes that you have to tinker
with them so we are we've always called
this Cathy's burger
these are Cathy's burgers right but now
there's another version right I started
making them for my friends in
Bloomington calling them veggie burgers
and they kept asking where are the
veggies what veggies are in it and as
you've seen it contains rice and nuts
and teas into vegetables so I decided
that we needed a new name for them and
my husband over there came up with the
name wild burgers because they're based
on a wild rice mix and I decided that I
wanted to kick it up to the next level
in my kitchen and try experimenting with
different flavors what I ended up doing
was throwing in a whole bunch of
different spices that add I think a kind
of more layered and and scrumptious
experience when you chew through the
burgers I also bake my burgers off
thicker than the burgers that were
traditionally made in the kitchen with
Cathy and so I add instead of smoked
paprika I use regular paprika and I use
applewood smoked salt to bring some of
that smokiness in and the sweetness of
the applewood smoked salt and then I use
garlic powder and onion powder and
mustard powder and I use some Aswan or
carom seed and Aswan you have to be
really careful with it because it can
make dishes very kind of seem salty so
you just use a small amount of Aswan and
then I also use cayenne and I am very
particular about the cheese that I use
because I think that the cheese has the
most substantial effect on the flavor of
the burger so I'm pretty set on I'm
pretty convicted in the use of Carrie
Gold's Dubliner cheese or as my husband
calls Dubliner cheese and so the
Dubliner is a kind of sweet firm cheese
that has the properties of an aged
cheddar but it also has some of the
qualities of a Parmesan cheese you
sometimes get the little white crystals
in it and it has a very rich flavor that
lends itself well to
I don't want to call it a meeting us in
the burgers but instead a rich and
textured mouthfeel and a full flavored
bite so sometime we're gonna have to try
that we're gonna have to try your
particular version but as I mentioned to
you this afternoon since Kathy was
making these I let her do it her way
right because we didn't want to get in
trouble right you have a few smarts and
a pinch of cinnamon why because my
grandmother would always add a pinch of
cinnamon to her savory dishes so I carry
the traditional one and I like that so
what I would like to try though in terms
of my own riff on that is I'd like to do
away with all those powders because I'm
not a powder kind of guy and you're not
cooking on a graduate students budget
fair enough fair enough and and I would
like to use for example fresh garlic in
here and also I would like to put in
what's the other thing that I want
that's fresh I want shallots right I
want to put fresh shallots in and try
that but I think Kathy you might be
interested in her perspective because I
thought it was a valid one why do you
why did you tell me that you kind of
like it this way as opposed to all the
other stuff that I might want to add or
that Jacob might want to add well I feel
like it's a base and then you can do so
much with it I'm going to make a and we
have the pickled onions you could use
mustards and ketchups and pickles and
close' law and you know Veronica yeah
and so I like to kind of keep things
simple and then add and people can make
it their own so you'll make your own
ketchups won't you sometimes no no what
kinds of toppings do you like to make
other than me I actually really like
caramelized onions on them and that's a
very simple easy thing to do time
consuming and also I used buns
so it's like a real burger she was
really fighting for the buns to be here
I said no buns and of course if it's if
it's tomato season a tomato or a little
but a little bit of arugula or
you know there's
everybody's got their take on what they
like on a burger but those things I'll
make the aioli and you can taste that
yes that sounds like a great thing so
before we move on to the next phase of
the show what I'd like to do is
introduce we have this thing that we've
been doing for what three or four months
now where I pick four or five products
from everybody's Whole Foods and feature
them so that people can see what we like
to use in our kitchen and so this this
kind of goes along with some of the
stuff that we're doing so we have we
have vegenaise which because we're gonna
use mayonnaise for the aioli and I
particularly I just like the grape seed
oil vegenaise that's what I've been
using I use it for years I think it has
the best taste if you're not going to
use a real mayonnaise thank you I
appreciate that endorsement from from
one of our audience numbers I got a
thumbs up I like that so if you're going
to use if you're not going to use real
mayonnaise for whatever reason that you
have I think this is a great substitute
to vegenaise okay so Jacob was saying
that he uses it in an artichoke dip that
I think we've made on the show before I
can't remember okay this is incredible
this is what does it know it is
traditional french vanilla pudding it's
brand-new it's organic it's it's
extraordinary somebody's gonna walk away
with it as a door prize of course it's
yes it's in the dairy it's brand-new
it's like 399 or something like that it
is so whoa wait to you yeah but it's
really really good way do you try that
way try that if you don't make your own
ghee this is local and we always use a
we use ghee quite often in in cooking in
our cooking preparations and so this is
a local ghee called spring sunrise I
think it's just new packaging for genre
vilensky
pretty sure yeah I think it's new
packaging but anyway it's it's it's nice
I mean
I highly recommend it you make your own
because it's also not difficult to do
and it's really really good that way so
and there you go so yeah I thought we
did this last month but I couldn't find
the shelf talker at everybody so this is
the ketchup we're going to use on the on
the burgers if you like ketchup I it's a
really gut it's got some nice flavors to
it this is a Woodstock ketchup and
finally this is this is rice vinegar
which Kathy did not use because they
didn't have the one that we wanted but
there's I think they're getting it in
they have an organic rice vinegar my
ryokan organic rice vinegar that's what
we would say to check out if you can use
a rice vinegar look for an organic one
because the commercial process of making
rice vinegar probably is many people who
have discriminating or who discriminate
very clearly about what kind of
ingredients they like I think they might
not like the process of making
commercial rice vinegar so get the
organic version it would be great and
but we used did you use just regular
white vinegar or did you use that's
another way I like the the taste of the
rice vinegar much better it's sweeter
and it's more mellow right but we didn't
have that sell right so so those are the
featured products and of course
everybody's Whole Foods contributes all
the stuff that we make and we really
appreciate that because that's how you
guys get to eat on this show every month
so it's really fantastic do you want to
tell everybody what you're doing yeah
I'm making an aioli and it's one from
Bon Appetit magazine a long time ago
it has cumin and coriander seeds that
have been toasted and ground mayonnaise
olive oil we need olive oil smoked
paprika again and garlic pressed garlic
so it's very flavorful and its really
simple you're just stirring the stuff in
right you press that you're pressing the
garlic right because it's becomes that
if you want that garlic flavor really
pronounced that's why you're pressing it
because the more cell walls you crush
the more intense the flavor is going to
be and opposite if you don't want that
garlic flavor very strong don't crush a
lot of cell walls you know
cut the cut the garlic clove in half
saute it in whatever oil you're using
and take it out for example yeah
olive oil yes so so what tom tom was
bringing up is that in the film are in
jar see that that's screened here there
was a discussion about olive oil where
what the maker it was a Tuscan maker
said that about 80 percent of the oil
that's made is lamp oil that's what he
said nobody meant by that was that's all
was fit for was to serve as light you
know to light so to people's room so
they could read a book or whatever and
I'm not so sure about that I mean this
is one makers take on it but the truth
is there's a lot of poor olive oil on
the market there's an going on for a
long time everybody you know thinks that
something new because what happens is it
surfaces every five to seven years
there's an article in The New York Times
or something like that and then somebody
comes to me and did you read that
article about ala voice at which one the
one from you know this year the one
seven years ago or the one seven years
before that or you know whatever so it's
just a standard practice that olive oil
or other oils that are in demand may be
adulterated so that it can go further
you know think about it this way Italy
at one time not not anymore but Italy at
one time was the largest exporter of
olive oil in the world they were also
the largest importer of olive oil in the
world what does that mean that's pretty
fascinating right so you do have to
knowledge is important even with with
that type of product and with many other
types of products and so if you know the
source that's that's even better it's
not that easy to get really good olive
oil that's just the bottom line and the
best way to do it is to do some research
online see what other people who who
know about olive oil you know tell you
but frankly to get a good olive oil is
not an inexpensive thing
there are Trader Joe's has many
different olive oils Matteo trunk on
who did the film there's two olive was
that he likes a Trader Joe's and
recommended ones a California it's
called California olive oil I think it
is California State olive oil he likes
that and he knows where it comes from so
he he said that's a really good one and
then there's there's one that they get
just for a few months it's called
Novello and I'm sure it's really good
but the thing is that it when you buy
olive oil should always be in a dark
bottle because there are two enemies two
olive oil and most oils and that's light
and heat so if you bottle your olive oil
this precious commodity in a clear
bottle for me that's just a message
saying that whoever is doing that only
cares cares more about the marketing of
the product because it's got a great
color or it's got a great you know look
to it they want everybody to see it well
if you care more about the marketing of
the product than you do in the product
itself I'm looking for a different
product that's just me you know that's
just that's just how I feel about it the
olive oil she used is something that we
got off the shelf at everybody's and
frankly you know to be honest I don't
know the source of it or or or anything
you know it's it's it's just olive oil
requires a lot of a lot of research and
so I think that this is what was
available to us and so we're using it
yeah this is this is not the same
California olive oil I made a mistake
actually at the at the screening and
said that this was one of the ones that
he recommended but he didn't recommend
this at all this is probably yeah it's
okay but I don't know I can't vouch for
anything about it so and it is it does
yes it's in a dark glass right but I
can't vouch for anything about I would
only tell you about stuff that I
absolutely know about and so this is
just it's just not one that I have know
about yeah and okay well so Jacob says
this did well in the latest round of a
reporting about adulterated oil so
that's great then so fantastic okay so
what you say how do you know whether
it's true when you're researching well
you know the the the best way that you
know
if you actually know the producer right
that's and so for me I try to I try to
find things that I actually know the
producer but I do that anyway I go to
the farmers market so to a lot of you
you go to the farmers market you're
buying directly from the producer you
know you know them you know sometimes
you know their family you know their
whole story maybe you've even helped out
at what they do so that's the best way
to buy stuff because then you really
know the source and then you can move
along from there you know to other other
areas that maybe you're not quite as
close in terms of a relationship but for
us we had the good fortune to meet many
producers in Italy over the years and so
we we we kind of know some things that
maybe other people don't know I haven't
had the opportunity to do but you can
also run into other things you can find
great stories on the internet and then
you can check them out a little bit like
there's a Spanish olive oil that I love
to use that it's it's got a tremendous
story to it because the it's the kind of
the story that has taken place all over
the world here and in other countries
where a farm that's been in the family
for many many years begins to lie fallow
because the younger generation moves
back to the city and the farm you know
just kind of sits there and so there is
this farm in southern Spain where it was
it's been in the family for over I think
four or five hundred years but a few
generations ago there was nobody there
to take care of it any longer and now in
the last couple of generations younger
people from the family have moved back
and the average age of the trees is 300
years old on this farm which is really
quite extraordinary and these groves and
it doesn't give a you know that URL
itself is very subtle it's not it's not
a kind of a ripe oil that you might get
from Tuscany like the guy was talking
about in the film or from from a harvest
and Sicily but it's just I've got a
really nice melena stew it and the cool
thing about the story is that the
importer there's only one importer in
the States and this importer is Spanish
his company there's two people who own
the company and one of the guys is
Spanish and he knows this family and so
all the profits that
from the sale of that oil go back to the
family to reclaim more of the land
that's there so it's really it's a
really nice inspiring story so those are
kind of things you can run into if you
start doing research if you've got the
time to do that kind of thing so yes yes
yes she does she does yeah the at-home
store has some nice olive oil also yeah
very nice so it's always really nice bar
iani is a california oil that is a good
oil
it's manually Bob ariani he does it all
in there on his farm and it's it's a
good oil to get so that that's that's
that's one of them really good yeah it's
in a dark but you should also just be
aware you know when you see the words
you know pure olive oil you don't want
that that's not what you want you know
what pure olive oil is is not not very
good it just means that it's it's olive
oil but it didn't get there in a real
natural so so what you want to look for
is you want to look for for a number of
things you want to look for certain
words that you might see like first cold
process one thing that you can look for
grown and produced in is another thing
that you can look for there may be
certain labels that some countries have
gotten going now that that indicate that
this that the olive oil was you know
grown and produced in that particular
country so it's certified and there are
other things but if you look really
closely at a lot of oils you'll see in
very small letters you know where where
it comes from at the bottom and that
even though it might have an italian
name or some other kind of thing you may
find that it doesn't really come from
that particular area
[Music]
sure yes yes so there are there are
there's a chain that's grown up over the
last number of years where they have I
don't know they call it different things
when you replace it but they have
different olive oils from all over and
they have different vinegars that you
can taste and I'm certain that some of
that stuff is probably it's I mean it
might be good I don't know enough to say
one way or another normally I would be a
little suspicious so I probably would
still be a little suspicious but but
it's probably there's probably something
you might be able to find there I think
that you know again the most important
thing is trying to know your source and
really being assured because it's a very
lucrative business so that encourages
some people to not be yeah to not not do
things right not do things in an honest
manner right so it's it's it's it's it's
very important if you want to do and see
they things are so advanced today that
they can take low quality oil mix it
with other seed oils and then add some
really good oil and add some other
chemicals to mimic the taste that
they're trying to get at because think
about it this way if you buy a bottle of
a particular olive oil you've been
buying it for five or six years and
always tastes the same what how could
that possibly be because it didn't rain
the same amount in that area every
single the temperature wasn't the same
the soil wasn't the same nothing was the
same but the oil tastes the same every
single time hmm something's a little
strange there so you should definitely
be able to tell a difference from year
to year the guy who made it or the
person whoever it was the robot whatever
you know yeah they might have been the
only constant anyway so did did does
everybody know about the aioli it's good
right that's it I forgot one product
whoa
kado cod oh this is deep dark chocolate
it's really pretty good actually made
out of avocado so avocado ice cream and
it's locally it's not locally grown but
it's a local company so that's that's
another one we're gonna give away so
everybody's whole foods has that I
belong with many other flavors actually
so there you go okay what else what's
next
oven roasted potatoes you want to tell
people
how did you that are they in the oven
okay yeah they're in the oven home cath
can you do that mixture quantities for
the aioli please well we did four times
the recipe so I'll give you the recipe
for one if I can find it let's see a
half a teaspoon of cumin seeds I can can
send this out can't wait
sure we can send it out but it's great
to give it because then it's always
there okay a half a teaspoon of
coriander seeds and you put them in a
dry skillet and toast them and then
blend them and pulverize them half a cup
of mayonnaise two tablespoons of olive
oil two teaspoons of fresh lemon juice
one-and-a-half teaspoons of smoked
paprika
we'll put it if you're okay so where are
you makes for a great TV the two
tablespoons of olive oil two teaspoons
of lemon juice maybe you want to taste
it before you write it down and one and
a half teaspoons of smoked paprika and
one garlic clove pressed all right and
if you if you're not on my mailing list
then this is a good reason to sign up
and I'll send that out so you can just
let me know and one thing I will tell
people which is really very important is
that you if you give me your email
address you want to be on the mailing
list when you get a note saying you have
to confirm you have to confirm or
otherwise you're not on the email list
even though you said you asked me to
sign you up okay that's that's important
because I noticed people who still have
never confirmed you know that are on
there all the time
so so we need to talk about the dessert
who's just yond
[Laughter]
okay that's fine bring out the dessert
and we have another important topic that
we want to discuss which is other than
dessert so tell us about the dessert and
then let's let's talk about
restaurant behavior because that's
something that we want to talk about so
the dessert is something that Stephen
just a recipe that's even just found
where in New York Times okay
and it's heavy cream sugar and lemon
zest and a pinch of salt and just boil
it and just keep stirring it and let it
get a little bit thick and then you take
it off the heat and you put in lemon
juice and it thickens somewhat it's not
it's I guess his custard consists stop
fighting it's custard yeah so we're
trying it we're all it we're all guinea
pigs for trying in between what it's a
good question I don't know is there is
it putting somebody can get up on their
computer on their phone and tell us you
know what it is no the the question was
what's the difference between pudding
and custard and I'll let someone look it
up and what custard without eggs though
that's exactly what it said so it's not
a real custard so it's it's custard
without it's faux custard exactly very
good folk you'll have to come up here
that time so you can come up here so
this is great so now we're gonna get the
real custard versus pudding pudding as a
sweetened milk or cream base mixture
thickened with a gelatinized starch
usually cornstarch or flour that's
cooked on the stove custards our milk or
cream based and are typically firmer
than pudding
moreover custard usually has to be baked
with a water bath okay well this doesn't
and it's not it's not thicker than
pudding kid who do you can't hear you
yeah so we call this custard pudding
pudding oh good idea I don't even get
that custard and pudding
a combination pudding okay well anyway
it's let's put it back in the fridge so
it gets whatever and then we get
strawberry really good strawberries and
then they recommend a sprinkle of a
black pepper on top so well just write
beautiful I know but they're gorgeous
looking and they're macerating we should
probably turn these on and get some
burgers going to anything okay yeah
that'd be really not eating oh yeah
you're right okay
Kinetico in the freezer I did put it in
the freezer for a little while because I
didn't feel like it was cold enough and
I thought it would get a little thicker
but you mean keep it in the freezer and
freeze it we did do that we did we did
put it in the freezer for all it's
actually supposed to cool in the fridge
for three hours which it did but it is
really simple to make at home it takes
about it's about a 20 minute period
that's all so if you like it you can
find the recipe at New York Times or if
you can't get in because you don't
subscribe you can ask me for it I'm just
gonna say there's two I guess three ways
you bake your burgers I either sauteed
them or broiled them so because we have
something in the oven I'm gonna saute
them I like them sauteed Kathy likes
some crisp
she likes the crispness on the outside
yeah that just kind of gets crispy yeah
you could grill them you know you just
the good thing about these you'll see is
they generally stay together and that's
you'd really need that on the grill
right you know to be able to stay
together you might want to use a grill
basket maybe but they're all cooked I
mean there's nothing to cook it's just a
question of getting them warm through
and and if you want some smoked flavor
that's another way to do it will the
email include the recipe for the burger
okay well yes of course you have to
remind me and then I'll do it in English
probably if the Kathy was doing it could
be an Italian Spanish yes or Yiddish
right oh yes she's fluent in all those
languages afterwards why not somebody
can come up and have some conversations
with you I'm sure you'll find it very
enlightening so a subject if you're dear
to my heart is his behavior in
restaurants and I've had this discussion
with an executive chef recently who was
complaining about how a lot of customers
don't understand the relationship
between the front of the house the back
the house and the customer and I think
that it's probably something that that
isn't well-known but it's really
critical and that is that if you're at a
good restaurant and when I say a good
restaurant I'm not saying that you know
there's something wrong with TGI Fridays
or anything like that but I'm talking
about somebody who's an individual owner
for example who's putting their heart
and soul into whatever they're doing
they're doing it for almost all of them
are doing it only for one reason they
have a need to serve they have a need to
serve people they have a need to present
something to people - that's nourishing
and they want whoever's coming into
their place to be nourished that's why
they do it because a very hard job and
it's it's day-in day-out requires you to
basically put your family secondary that
type of thing so it's a very deep need
that they have now when someone has a
need like that then there's an
obligation on the part of whoever is
being served to understand why that is
you know to understand how where that
person is coming from and to understand
then what's necessary and what's
necessary is that you just realize one
thing when you go to a restaurant that
is a good restaurant they want to have a
relationship with you they they're
they're really not interested in
somebody just coming there serving them
and having them walk out the door they
want to develop a relationship that's
exactly what they want because that
give-and-take that energy that goes back
and forth becomes something that is
exciting to them it's just like going to
a concert
I mean all of us can relate to that you
go to a concert and the audience is
really kind of quiet and withdrawn not
exciting the band plays that's how they
play - you know right that right but you
go to a concert where everyone's engaged
it's quite crazy I mean it's supposed to
last two hours there's you know twelve
encores because they don't even even get
off the stage it's so much fun so it's
the same thing in a restaurant those
people are there the cooks are there
they're not getting paid a lot of money
they're not they're not going home and
buying you know a Lincoln Navigator or
anything like that they're there because
it's they need to be there they want to
be there they want to serve you they
want to make really great food and have
you enjoy it and so for you it's it then
becomes a need to participate there's
it's a participatory relationship as
opposed to a service relationship which
a lot of people think that it's a
service relationship and they're
mistaken so if you understand that
then you're gonna have even better
experiences at restaurants because
you're gonna be in the flow of what
they're looking for so there's a lot of
different things I'm not saying by the
way that you know if something doesn't
go right that you should ignore it
because you want to have a nice
relationship with is there I'm saying
that there are ways to to actually
interact with the staff whether it's the
front of the front-of-the-house staff or
the back of the House staff and so try
to you know essentially understand why
these people are there even servers a
lot of servers are there because they
love to serve they love doing it that's
why they're there some of them of course
are there because they need a job and
they want to make money but yet at
really good restaurants think about this
way if you go to Europe and you're in
Italy or France a lot of people that are
serving you have been doing that for 20
or 30 or 40 years it's a profession it's
not a part-time job it's a profession a
respected profession
so this is this is why I think it's
really important to understand you know
your part the part you play when you go
to a restaurant so I was in a restaurant
once and I heard one of the owners say
they went to the other owner Table five
walked this is before they ate table if
I walk that's because they didn't have
what they wanted and the owner the other
owner said I'd much rather they walked
before they then after they they were
dissatisfied and so that brings up
another point which is to tell people
you know what it is if something comes
and it's cold and it's supposed to be
hot you you're within your rights
as somebody who's paying for a meal - to
ask the person who's waiting on you hey
listen could you please but if there's a
way to do it
and it's in a nice way in an engaging
way you know hey my foods kind of cold
you think they could reheat it for me
you know or whatever and you'll find
that that gets the kind of response
99% of the time that you're looking for
a lot of people I know never say a word
how did you like that how did you like
the restaurant Oh my food was cold oh
did you tell them no oh my steak was
well-done and I asked for it medium-rare
did you tell them no you know and that's
also when you're talking about in a
relationship that's something that the
restaurant needs you to be participatory
they need to know they need to know my
snake wasn't cooked correctly so that
they can get it back to you they want
you to be happy they absolutely want you
to be happy and so it's really important
that you help them you know do they have
to pay attention to everything that you
say no because maybe everybody tastes
things differently
maybe you tell them that there's way too
much salt in something and they're gonna
check it to make sure but it could be
the year of just really sensitive to
assault tasters or something and so it's
different but it could also be the other
way and this is how you know to where
you can decide next time I'm not gonna
go to that restaurant again
like if you go and you've gotten soup
there three times and every single time
the soups too salty and you said
something to them like well you know
maybe you should think about tasting you
know half the chef's taste the soup I
think it might be a little too salty and
you've never received any comments back
and it happened three times I'm talking
about our personal experience then you
kind of just you know you know maybe
that's not where I want to spend my
money maybe that's not a place where I
want to have a relationship because they
don't seem to be interested in
relationship because they're not
communicating you know back with me but
in most really great places there's
going to be that communication they want
that give-and-take the chef somebody in
that kitchen is actually looking at
every plate that comes back they're
looking at it to see what what's still
on that plate and then if it's a really
great place if
they see a lot of stuff on a plate
they're gonna say who's serving that
table you're gonna ask the server to go
find out what the what the issue was why
didn't you eat that so I just it's
something that came up as I said a few
weeks ago with an executive chef who's a
friend of mine who was really upset
about how he felt some people were very
rude to their staff so this brings up
another point which is an axiom for you
know how we've always heard that
customer is always right well a friend
of mine Jeff Benjamin who's a co-owner
of Vetri in Philadelphia in Las Vegas he
his max axiom is a little bit different
the customer's always right until
they're wrong and one of the absolute
cardinal rules is do not be rude or
insult your server restaurants do not
like that at all so you might want to
keep that in mind now if you have an
issue ask for the manager because the
manager can solve the problem the server
may not have that ability depending upon
what the issue is so ask for the manager
in a very nice way but and do that
rather than writing a review on Yelp and
saying oh this blows is there or you
know that kind of stuff that doesn't
serve any purpose really I in my opinion
it doesn't really serve any produce I
mean Brandon you and I were talking to
Gina from Asian Bistro a couple of weeks
ago right and and Gina was talking about
some of the letters that come you know
people post about you know it's like I
took my food first of all it took 40
minutes to get my food and then what I
got at home it was cold and and and she
she's like okay we tell you when you
first come in here that's our policy to
tell you how long it's gonna be
you know before your food comes and the
second thing is I don't have any idea do
you live five minutes from my restaurant
or 55 minutes from my restaurant do you
not have a stove at home that you can
heat up your food if it's cold or what
you know so the restaurant owner is like
helpless basically in a lot of this
stuff so I just think that the main rule
is be kind and and and just understand
that everybody's got
and when you go somewhere restaurants
really good restaurants are always
trying to please you because they really
want you to have a great experience they
want you to come back they want you to
tell your friends because they know also
that for every person that walks out its
dissatisfied they're gonna tell a lot
more people about that unsatisfactory
experience than somebody who really
liked it how many people they're gonna
tell so bottom line be kind and at the
same time tell people what you need when
you have something that if you want to
you know actually get something across
because it wasn't exactly the way you
were looking forward to getting it
yes that's kind of an interesting point
so so tom was saying maybe the
restaurants could rate customers now
that that might be kind of kind of
fascinating but it could cause a lot of
issues too so I don't think we'll get
into that one so this is you can see
that it's probably better to use either
a nonstick surface of some type or a
cast iron which is basically nonstick if
it's seasoned properly to cook these
because there's a lot of cheese in them
and it'll just make it make your life
easier right yeah it'd be very hard to
make these on a regular pan stainless
steel pan which also brings up a point
in the in the grilling aspect you're
gonna have to figure that one out you
know so that doesn't stick to the grill
and just fall apart everywhere which if
you if you said like if you use a grill
pan or something you can spray it I
guess kind of spray oil yeah maybe you
could maybe you could do something like
that so those things are always
important
I usually make commercial wages if you
bake them how how do you do that what's
that I usually make them about twice
this size like a regular burger size and
I don't think of my broiled um Jacob the
Baker yes but Jacobs a baker and I think
because his burgers are thicker than
mine that baking is probably the way to
go
yeah I agree when I make my burgers I
shaped them into a fairly small thick
moons and those what sort of like
medallions and then when they cook they
spread out a bit and so you get a nice
burger shape and you get a nice medium
thickness and then it has this you know
really Pleasant Brown cheese crispness
around the edges the nuts are well
browned and it still has some gives some
softness in the interior it's not dried
out thank you next show July 2nd green
building supply right first Tuesday of
the month and it's going to be an Indian
show one of our guests is gonna be Yasu
sharma again she's gonna have some new
recipes for us and I wonder if my
lemongrass is gonna be I gotta get my
lemongrass put outside I got to do that
yeah she had she had some great
lemongrass soup when we last had her on
the show and there's gonna be other
there'll be other stuff so it's gonna be
fun I'm sorry the Jake that won't be
here but if you can be you can cook okay
because as I told everybody you know you
heard me that Indian food was terrific
so any other points that you want to
make before we because we're almost at
the end of the hour
it's been a pleasure to have you here
again
I'm so sorry that it's only once a year
but it's always great Kathy and I were
reminiscing earlier about how we used to
drag we at the crew studios every week
for years and years right we dragged all
the equipment the burners the food set
up the table you had to clean it all
before we could eat more you could do
anything to Jacob sometimes help drag
stuff anyway it was it was quite quite
fun but it we were younger than yeah we
came I mean
either one of us couldn't imagine that
we actually did that some of you have
been were there when we did that stuff
right yeah yeah it was a lot of fun okay
why not you got 40 40 some odd people
there was a Thanksgiving show is like
crazy and one night I think I told this
before Kathy made this is what you could
do on radio she made chocolate covered
strawberries right and it didn't turn
out right but nobody on the radio I knew
that because oh my gosh those are so
delicious cover day but they weren't
actually on the strawberry they wouldn't
coagulate thanks to green building
supply very making this place available
to us and to everybody's Whole Foods for
all the wonderful food Jen : you're nice
to see you I didn't know you were back
in town that's great and of course the
Fairfield Media Center Jason strong for
producing the show and thank you all for
coming it was great we'll see you on
July 2nd radiused sweet
[Music]
so quit the test
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